A traditional tamale pie has a thick cornbread crust on top. It is all manner of delicious and certainly something that can be made into a gluten-free wonder, but we love being able to utilize the surprising and bold texture of rice in this dish. It’s not traditional, no, but what it lacks in tradition it more than makes up for in flavor.

From start to finish this Creamy Poblano Chicken and Rice recipe is super easy and carries a deliciously spicy kick. It’s what I like to call a “One Pan Wonder”. The whole dish cooks in one pan and takes less than 30 mins from prep to table.

Huevos Rancheros, also known as Rancher’s Eggs, are a deliciously hearty breakfast meal. Huevos Rancheros are traditionally and historically served as a mid-morning fare in rural Mexico with tortilla and a tomato chili sauce. We are bucking from tradition a bit by offering these Rancher’s Eggs cooked with a spicy tomato sauce and served over rice.

Layers upon layers make these nachos great. All you have to do is grab a cast iron skillet, a bag of Riceland Long Grain Rice, and some leftover turkey. Now you are ready to create the best leftover turkey meal ever.

Need an easy weeknight dish? Need a dish that’s perfect for the freezer? Need a dish that will feed a crowd? Need a dish that can give you leftovers? This Mexican Chicken and Rice Casserole can do it all for you.

This Mexican Street Corn and Rice Skillet will add the right kind of summer heat with spices, some crunch from the fresh sweet corn, a little kick of acidity from the lime, and a perfect tender bite from the rice. These ingredients plus a few more make a killer combination.